Roasted Red Pepper and White Bean Spread

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  • Makes: 20 servings
  • Prep: 25 mins
  • Chill: 2 hrs to 24 hrs

Roasted Red Pepper and White Bean Spread

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Directions

  1. In a skillet heat 1/4 cup of the oil over medium heat. Add roasted peppers, garlic, and coriander seeds. Cook and stir for 2 minutes. Transfer mixture to a food processor. Cover; process until mixture is smooth. Transfer to bowl; set aside.
  2. Place beans, salt, and pepper in a food processor. Add remaining 1/4 cup oil; process until mixture is smooth. (Or mash mixture with a potato masher until almost smooth.) Cover both mixtures; refrigerate 2 to 24 hours. Serve bean mixture and red pepper mixture with Cumin-Spiced Flat Breads. Makes 20 appetizer servings.

Cumin Spiced Flat Breads

Directions

  1. Split pita bread round into wedges. Place in a single layer on baking sheets. Brush with olive oil. Sprinkle with ground cumin and sea salt. Bake in a 350 degree F oven for 12 to 15 minutes until crisp and golden brown.
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Nutrition Facts (Roasted Red Pepper and White Bean Spread)

  • Per serving:
  • 237 kcal ,
  • 11 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 493 mg sodium ,
  • 30 g carb. ,
  • 4 g fiber ,
  • 7 g pro.
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